Gli ho scritto per chiedergli di dove sia originaria questa pasta che mi ispira assai, intanto metto qua: chi la conosce?
• ‘A pastë: the other staff of life.
On Easter Sunday morning we made a fairly large batch of fresh Southern Italian non-egg pasta (semola, sale, acqua e basta):
In order to maintain strength during the completion of this arduous task, a little glass of wine (or two) was needed:
One of the shapes made can be seen here; in honour of the Hungryrabbi, I proposed that we call them “trezzë ‘e tabaccö,” ‘tresses of tobacco’. They were made with very thinly rolled dough and had the lovely silky texture that only comes by dint of making pasta by hand:
We had some of these trezzë ‘e tabaccö for lunch, dressed with a mixture of butter and olive oil, minced thickly-sliced prosciutto di Parma, a little sage and minced parsley, finished with lots of freshly grated parmigiano. They were so good that Lucantonius demanded that we have them again for dinner and the next day for breakfast.
Saluti agli amici,
Antonius
